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A Memorable Ramen Encounter


On a cold winter evening in Kyoto, I coincidentally found a minuscule ramen shop concealed in a tranquil rear entryway. Sitting at the counter, I watched the talented culinary specialist fastidiously... Read more

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Parmigiano Reggiano

Submitted by culinarytour
santa lucia

Parma cheese has to aged at least 12 month, it is made the traditional way, only with milk from the area. Every single cheese wheel gets tested and approved with a seal and a number, you can track it back to the farm where it was produced. In Italy it is used for antipasti, but also grated on pasta or melted for sauce.


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